Gravy Recipes - Razzle Dazzle Recipes
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1/4 cup (2 fl oz/60 ml) dry white wine
1/4 cup (2 fl oz/60 ml) water
5 tablespoons all-purpose (plain) flour
4 cups (32 fl oz/1 1iter) chicken or turkey stock, heated
salt and freshly ground pepper
After removing the chicken or turkey from the roasting pan, skim or
pour off the fat from the pan juices, reserving 3 to 4 tablespoons
of the fat. To the remaining pan juices, add the wine and the water
and place over medium heat. Bring to a boil and boil for 2 to 3
minutes, stirring with a wooden spoon to dislodge any browned bits
stuck to the bottom of the pan. Strain into a bowl and set aside.
In a saucepan over medium heat, warm the reserved fat until it is
bubbly. Add the flour and stir rapidly for a few seconds to cook the
flour. Add the strained pan juices and 3-1/2 cups (28 fl oz/875 ml)
of the stock. Cook, while rapidly stirring, until smooth and
thickened, 1 to 2 minutes. Add the remaining stock as needed to
achieve the desired gravy consistency. Season to taste with salt and
pepper. Pour into a warmed sauceboat and serve.
Yield: Makes about 4 cups (32 fl oz/1 1iter)
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